Food Truck Nachos Recipe

Arrange 6 cups of kettle-style potato chips on a large serving platter or sheet pan in an even layer, leaving small gaps so cheese and toppings can distribute. Keep at room temperature.

Warm the pulled pork in a saucepan over medium-low heat with 1/2 cup BBQ sauce, stirring occasionally, until hot and moist (about 6–8 minutes). If the pork is very lean or dry, add 1–2 tbs water while warming. Keep warm.

When ready to assemble, spoon the warm pulled pork evenly over the chips (about 2 cups total) leaving a few chips exposed so they remain crisp.

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute to make a roux.

Gradually whisk in 1 cup whole milk, bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

Reduce heat to low and stir in 1.5 cups shredded cheddar and 1/2 cup shredded Monterey Jack, a handful at a time, stirring until smooth. Stir in 1/4 tsp ground mustard, 1/4 tsp smoked paprika, 1/2 tsp hot sauce and 1/4 tsp salt. Keep warm on the lowest heat, stirring occasionally so it stays pourable but doesn’t separate.

Ladle or drizzle the warm nacho cheese evenly over the pulled-pork-topped chips.

Prepare jalapeños: wash, halve lengthwise and remove seeds for milder heat (or leave seeds for more heat). Slice into 1/4-inch strips if you prefer strips rather than halves. Pat dry.

Heat 1 cup vegetable oil in a heavy skillet or small pot to 350°F (175°C). If you don’t have a thermometer, heat until a small bit of batter sizzles immediately.

Make batter: whisk together 1/2 cup flour, 2 tsp cornstarch, 2 tbsp fine cornmeal (optional), and 1/2 cup cold sparkling water until just combined; batter should be slightly thicker than heavy cream. If too thick, add a splash more sparkling water.

Dredge jalapeño pieces lightly in a dusting of flour, shake off excess, then dip into the batter to coat. Fry in batches 1–2 minutes per side until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate and immediately sprinkle with 1/4 tsp salt. Keep warm or reheat briefly before serving.

Scatter fried jalapeño strips over the nachos, reserving a few for garnish.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon ranch seasoning mix, 1 tablespoon pickled jalapeño juice, 1 tablespoon finely chopped pickled jalapeños, 1 teaspoon chili paste, 1 teaspoon honey, 1 teaspoon lime juice and 1/4 tsp salt until smooth.

Taste and adjust seasoning: add more jalapeño juice for tang, more honey for sweetness, or a splash of buttermilk to thin. Transfer to a small bowl for dipping alongside the nachos.

After cheese and pulled pork are on the chips and fried jalapeños are scattered, garnish the nachos with pickled jalapeño slices and 2 tablespoons chopped fresh cilantro. Grind a little black pepper over the top.

Serve immediately with the jalapeño ranch chili glaze on the side for dipping. Optionally pass extra BBQ sauce for drizzling.